Quinoa black bean enchilada bake

The usual. Didn't bake it this time though.

Turkey marinara

Put a bag if sauce and a package of ground turkey in the crock pot for a few hours. Broke up big chunks. Served with spaghetti squash and noodles.

Was ok. Not very saucy though.

Beef Tacos

Browned onion and ground beef. Added black beans. Made a roasted tomato sauce.

Not too bad, but needed some more salsa.

Curried Vegetables and Chicken

Sort of made this one up.  Diced and browned potatoes, removed from pan.  Sauteed zucchini and mushrooms with turmeric.  Added garlic.  Loads of chard to wilt down.  Add the potatoes back in and the rest of our crock pot chicken.  Added a jar of Trader Joe's curry sauce.

Turned out pretty well.  Made a gigantic pan-load.

Baba Ghanoush

This is a Grant Farms recipe.  Turned out pretty go so want to document it here.  Sort of this recipe, but slightly different.

https://www.grantfarms.com/farm/baba-ganoush

Ingredients

3-5 small eggplant
1 small onion, sliced
1 large clove garlic (just one???)
2 Tbsp tahini
Juice of a lemon
salt to taste.

Directions

Slice eggplant, coat with olive oil and salt and pepper.  Place on single layer on baking sheet.  Roast under broiler until lightly browned, flip, roast.  Remove from pan and peel skin.

Brown onion.

Add all ingredients to food processor and process until smooth.

Kale with Shiitake Mushrooms and Chickpeas

http://mariamarlowe.com/2012/12/warm-spicy-kale-with-shitake-mushrooms/

We sort of made this.  Except we didn't have chickpeas or onion.  And I put in loads of sliced garlic.  And probably extra kale.

Ingredients
 
1 tbs. coconut oil
1/2 of a red onion (about 2 oz.), diced
2 cloves of garlic, chopped
1 tsp. turmeric
1 tsp. cumin
1/4 tsp. cayenne
1/2 inch piece of ginger, grated or minced
1 yellow or orange bell pepper, diced
10 shiitake mushroom caps, sliced thinly
1 1/4 cup cooked chickpeas
1 head kale, sliced into 1 cm ribbons
Salt and black pepper to taste

   
Instructions
 
Heat enough oil to cover the bottom of a pan over medium low heat.

Add the onion and garlic and cook for 1 minute before adding the spices. Let cook an additional minute before adding ginger, bell pepper, shitake mushrooms, and chickpeas. Cook for another 2 minutes, or until the mushroom get glossy and the peppers start to get soft.

Add in the kale and cover, for 1 minute. It will start to shrink and turn bright green. You may have to add in batches, as it starts off with a lot of volume, but quickly shrinks down. Stir the kale, and cover an additional 2 minutes or so, until all of it is uniformly bright green and soft. Remove from heat, add salt and pepper to taste.

Roasted Red Pepper Spaghetti Squash with Chicken

http://www.thekitcheneer.com/recipe/roasted-red-pepper-spaghetti-squash-grilled-chicken/

Ingredients
1 large squash Spaghetti Squash
2 Chicken Breast
2 tbs olive oil
To taste Salt and Pepper
   
For the pesto
2 roasted red peppers
2 tbs of sun dried tomatoes
1/4 cup pine nuts
6 Basil Leaves
3 Garlic Cloves
1/3 cup Olive Oil
1 tbs Balsamic vinegar


Steps
Preheat oven to 350 (note: we upped it to 375 or 400 I think).

Slice squash in half lengthwise and discard seeds.  Drizzle inside of squash with 1 tbs of olive oil and sprinkle with salt and pepper.  Place cut side face down on parchment paper and bake for 40 minutes.

While the squash bakes, brush chicken with the other tablespoon of oil, salt and pepper, and grill.  We used a crock pot chicken.

Let the squash cool and chicken rest while making the sauce.

In a food processor, add all sauce ingredients and run until smooth.  Shred squash with a fork and scrape into a mixing bowl.  Toss sauce with pasta until evenly coated.

Top with fresh basil.